Slow Roasted Pulled Pork Sandwiches

By Lorraine

Roast an inexpensive pork shoulder in the oven slow and long for incredibly tender, delicious pulled pork. Shred the meat and pile on a roll with your favorite barbecue sauce for amazing pulled pork sandwiches!

Prepare the pork

In a small bowl, combine the paprika, garlic powder, brown sugar and salt.

Use a pastry brush to apply yellow mustard.

Cover the entire pork shoulder with the mustard.

Sprinkle the seasonings all over the pork shoulder.

How to make a foil cover

The roasting pan needs to be tightly covered to keep all of the heat in for the long roasting time. You will need a large piece of foil to cover the pan. Make a covering by cutting two pieces of foil long enough to cover the length of the pan. Place the shiny sides together. Fold over a 1/4-inch seam up the long side. Make one or two more folds, pressing the seam firmly.

Carefully open the foil and you will have a large piece to totally cover your pan. Make good corner folds for a tight covering.

Ready for roasting

Place the prepared pork in a preheated 250 degree F. oven for nine (9) hours. Long and slow roasting makes the meat fall-off-the-bones tender. If you plan supper for 6 o’clock, get it on by 8 AM. This will give time for the meat to cool to a temperature you can handle as you cut the meat from the bone and shred. You can roast the pork all day, cool and pull apart to serve another day. Several times I have roasted a pork shoulder through the night and awoke to the tantalizing aroma filling the house.

Remove the roast from the oven and allow to rest until it is cool enough to handle.

The meat is tender and easy to pull from the bone.

Separate the meat discarding all visible fat and bones. Shred these pieces of meat as desired.